If you're tired of surf and turf and you're looking to mix up your special occasion menu repertoire, this Shrimp and Crab Stuffed Salmon is the recipe for you.
Stuffing salmon with a simple but super flavorful shrimp and crab mixture takes this baked seafood dinner to an entirely different level. You don't need very much shrimp and crab to elevate this unforgettable dish, and this restaurant-quality meal can be on the table in under an hour.
Add this recipe to your easy but impressive menu for entertaining, along with Seared Salmon with Lemon Butter Sauce and Garlic Herb Roasted Sockeye.
This dish is great served with parmesan cream sauce and garlic brown rice and quinoa.
Ingredients needed to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Salmon: use Atlantic salmon or wild sockeye salmon in this recipe. If using sockeye, reduce cooking time 3-4 minutes.
Bread crumbs: soft homemade bread crumbs are ideal, but substitute panko crumbs, if needed.
Shallots: substitute red onion or diced scallions.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Sauté aromatics and bread crumbs
Preheat the oven to 375℉. Begin by sautéing finely diced shallot and garlic in butter over medium heat for about 4 minutes, until tender and fragrant.
Add the fresh breadcrumbs to the pan, along with a pinch of salt, pepper and cayenne (if using). Stir the mixture to coat the bread crumbs and let them absorb the butter and spices. Remove from heat and cool.
2. Make stuffing
In a small mixing bowl combine one egg, one tablespoon of mayonnaise, one tablespoon of lemon juice and 2 tablespoons of fresh parsley. Add cooled bread crumb and vegetable mixture.
Add cooked shrimp and crab meat (lump crab meat or claw meat) and Parmesan cheese. Toss gently to combine.
3. Season and stuff salmon
Dry salmon filets well with a paper towel. Season salmon with salt, pepper and paprika and arrange them in a baking pan with a tablespoon of olive oil in the bottom. Using a sharp knife, cut the top of each filet about ¾ of the way through to the bottom.
Use a tablespoon to scoop the shrimp and crab mixture and stuff it into the salmon, and pile on top of the fillet. Each piece should contain a heaping ⅓ cup of stuffing.
4. Bake salmon
Transfer the baking sheet to the oven and bake for 16-18 minutes, until the salmon is just cooked through. Broil for the final 2-3 minutes for a golden brown stuffing top. Remove from oven and let rest for 5 minutes.
5. Garnish and serve
Serve with lemon wedges and parmesan cream sauce for a luxurious meal.
Looking for more fancy seafood dinner recipes?
- King Crab Legs (with Lemon Butter Sauce)
- Lobster Casserole (Best Lazy Lobster)
- Potato Crusted Sautéed Sea Bass
FAQ's and Serving Suggestions:
I love Duchess Potato Casserole or Garlic Brown Rice and Quinoa and simple steamed broccoli with this salmon dish. Garlic Lemon Seasoned Green Beans or a crunchy Mediterranean Tossed Salad are also great options. Check out my full list of Favorite Sides for Salmon.
Parmesan cream sauce is a perfect addition to this special occasion meal. This lemon butter sauce would also be a winner over the top of the salmon fillet.
Absolutely. Keep the ratios in tact and be sure the seafood is cooked, but otherwise, get creative! I think chopped clams would be delicious, as well as chopped squid. While testing this recipe I used imitation crab (made from Alaskan Pollack) and it was surprisingly delicious.
Red snapper and flounder would be good vessels for this savory seafood stuffing.
Atlantic salmon is a little richer and fattier than sockeye salmon with the deep red, leaner flesh. Both work beautifully in this recipe. You can also use either fresh salmon or frozen salmon. If using frozen, just be sure to thaw in the refrigerator overnight and dry well with paper towels before seasoning and stuffing.
To store, wrap tightly with plastic wrap or transfer to an airtight container. Can be refrigerated for up to 3 days. I don't recommend freezing the salmon once it's been cooked.
Shrimp and Crab Stuffed Salmon
- Total Time: 40 minutes
- Yield: 4
Ingredients
For the salmon:
- 4 6-ounce salmon fillets
- 1 teaspoon coarse sea salt
- ½ teaspoon paprika
- ¼ teaspoon fresh black pepper
For the stuffing:
- 2 large garlic cloves, minced
- 1 large shallot (about ⅓ cup), finely diced
- 2 tablespoons butter
- 1 cup fresh bread crumbs or panko bread crumbs
- 1 large egg
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice, plus lemon wedges for serving
- 1 tablespoon mayonnaise
- ½ cup parmesan cheese, finely shredded or grated
- ⅔ cup seafood, fully cooked (I use ⅓ cup crab meat and ⅓ cup small shrimp)
- Pinch of cayenne pepper (optional)
Instructions
- Preheat the oven to 375℉. Remove thawed salmon from refrigerator and allow it to come to room temperature as you prepare the stuffing.
- Begin by sautéing finely diced shallot and garlic in butter over medium heat for about 4 minutes, until tender and fragrant. Add the fresh bread crumbs to the pan, along with a pinch of salt, pepper and cayenne (if using). Stir the mixture to coat the breadcrumbs and let them absorb the butter and spices. Remove from heat and cool.
- In a small mixing bowl combine one egg, one tablespoon of mayonnaise, one tablespoon of lemon juice and 2 tablespoons of fresh parsley. Whisk to combine. Add cooled breadcrumb and vegetable mixture. Stir to combine. Add cooked shrimp and crab meat (lump crab meat or claw meat) and Parmesan cheese. Toss gently to combine. Set aside.
- Dry salmon fillets well with a paper towel. Season with salt, pepper and paprika and arrange them in a baking pan with a tablespoon of olive oil in the bottom.
- Using a sharp knife, cut the top of each filet about ¾ of the way through to the bottom. Use a tablespoon to scoop and stuff the shrimp and crab mixture into the salmon, and pile on top of the fillet. Each piece should contain a heaping ⅓ cup of stuffing.
- Transfer the baking sheet to the oven and bake 16-18 minutes, until the salmon is just cooked through. Broil for the final 2-3 minutes for a golden brown top. Remove from oven and let rest for 5 minutes. Serve with lemon wedges and Parmesan cream sauce.
Notes
If using frozen salmon, thaw in the refrigerator and dry well before stuffing and baking.
Red snapper and flounder would be also good vessels for this savory seafood stuffing.
- Prep Time: 20
- Cook Time: 20
- Category: Seafood
- Method: Bake
- Cuisine: American
Rachelle
This looks amazing! I can’t wait to try this recipe 💕
Christina
It's a good one! Let me know what you think. Still dreaming about that seafood stuffing!